Posted 11/18/2013 8:13 AM (GMT -7)
I usually make vegetable stock and freeze it, then thaw out portions and add whatever veg/meat/lentils/beans I have on hand that week. Its a great way for experimenting with new flavors and if its a tough gut week, you could just warm it without adding anything.
For the stock, I use celery, onions, cabbage, green beans, sweet peppers, mushrooms and snap peas. I put them in the biggest pot I have and I boil them to within an inch of their lives! Run the concoction through a strainer. You can puree the mushy vegetable and add to thicker soups/stews or meats in the slow cooker. (If you use snap peas i would remove as many pods as possible before puree as they have a fibrous string that defies the food processor)